Stocks’ Asparagus with Wild Garlic Mayonnaise

Method

1. Combine the garlic and a pinch of salt in a pestle and mortar and grind until the garlic forms a paste. Set this aside
2. For the mayonnaise, in a medium-sized bowl add the egg yolk, Dijon mustard and a pinch of salt. Whisk until fully combined. Gradually add the vegetable oil while whisking constantly. Once the emulsion starts to form, you can add the oil a little faster. After incorporating half of the oil, add the lemon juice, then continue to add the rest of the oil. Taste, and season to liking.
3. Stir in the garlic paste, mixing until well combined. Transfer the mayonnaise into a serving bowl.
4. Bring a pot of salted water to the boil, blanch the asparagus for 3-4 minutes until just tender.
5. Drain and serve with your garlic mayonnaise and sliced radishes on the side.

Credit to Amy Elles @ Stocks Events